Читать книгу Vegetable Kitchen - Bernhard Long - Страница 70

Serves 4 meals

500 grams of potatoes

1 head cauliflower (so to. 1,200 grams)

1 medium onion

30 grams of butter (or margarine)

30 grams of flour

100 milliliters of milk

3-4 tsp medium mustard

100 grams of grated Gouda cheese

Salt and freshly ground pepper

Pinch of sugar

Pinch of grated nutmeg

25 grams of tortilla chips "natural"

2 mild pickled green chillies

Fat (for mold)

The preparation sequence

Wash the potatoes with water and boil for 20-25 minutes in boiling water. Drain, rinse, remove bowl. possibly cut potatoes in half. Meanwhile cauliflower clean, wash with water, florets from the stalk chop. give cauliflower in 500 milliliters of boiling salted water and cook covered for 8-10 minutes. Drain the vegetables and water to absorb it.

Onion peel and finely chop. Melt fat in a saucepan, add onion and sauté it. Dust, sweat with flour and deglaze with stirring gradually with the vegetable water and milk. Boiling, stir in mustard and 50 grams of cheese. Again boil and season with salt, pepper, sugar and nutmeg.

Potatoes, cauliflower and sauce mix. Pour into a greased ovenproof dish. With 50 grams of cheese on top and in the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) as to the. 30 minutes Bake 5 minutes before end of baking time, the chips and pepperoni distribute on the casserole.